Black Bean Tacos

• 3 corn tortillas
• 2 cups black beans
• 1/2 avocado
• 1/4 cup salsa
• 1 cup cooked cabbage (from about 2 cups raw shredded)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tsp cumin
• 1 tsp olive oil

• 6 corn tortillas
• 4 cups black beans
• 1 avocado
• 1/2 cup salsa
• 2 cup cooked cabbage (from about 2 cups raw shredded)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tsp cumin
• 2 tsp olive oil

• 9 corn tortillas
• 6 cups black beans
• 1 1/2 avocado
• 3/4 cup salsa
• 3 cup cooked cabbage (from about 2 cups raw shredded)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tsp cumin
• 3 tsp olive oil

• 12 corn tortillas
• 8 cups black beans
• 2 avocado
• 1 cup salsa
• 4 cup cooked cabbage (from about 2 cups raw shredded)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tsp cumin
• 4 tsp olive oil

1. Warm the olive oil in a skillet over medium heat, add the cabbage, and cook, stirring now and then, 4 to 5 minutes, until it wilts and softens.

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2. Add the spinach and cook, 2 to 3 minutes, until it wilts down, then move the vegetables to a bowl.

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3. Warm the black beans in the same skillet with the cumin, stirring now and then, 4 to 5 minutes, until steaming and fragrant.

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4. Warm the tortillas in a dry pan, about 20 seconds a side, until soft and pliable so they fold without cracking.
5. Fill each tortilla with the cabbage, spinach, avocado, and black beans.
6. Top with the salsa, fold, and serve.

• Calories1071
• Protein46g
• Carbs167g
• Fat27g
• Fiber44g
• Sodium499mg

• Gut Health
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• A Healthy Weight
• Eating Well
• Mood Support

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